1 tin of Fish4Ever Sardines with skin and bones
A handful of coriander
1 Red chilli (to taste)
4 Spring onions
Potatoes 4 (baking size/large)
Milk (2 generous splashes)
Butter (to taste)
Breadcrumbs to cover four large fish cakes
Olive oil (2tbsp)

Peel and boil potatoes and when cooked mash with some milk & butter, leave to cool.
Finely chop coriander, chilli (including seeds) & spring onion, set aside.
Empty sardines into a bowl and mash, combine all ingredients except breadcrumbs together and shape into to four round patties, brush with a little beaten egg and roll in the breadcrumbs. Heat two tablespoonfuls of olive oil in a shallow frying pan and fry cakes on either side until golden & crispy. Suggested serving – with dips such a salsa or tartare sauce for a party or with salad for a tasty snack meal.